Chicken Taquitos

We love us some Mexican food at our house!!  And these taquitos were so good that Seth had 3 helpings!!!  These were from the hungry-girl recipe for chicken taquitos.

The taquitos are about 2 points each!  I heated up a can of refried beans (a serving is only 1/2 of a point!) and made some mexican rice (my recipe below – 3 points a serving)!  So for the plate serving you see in the picture is 10 points!!! The red is salsa used to dip the tequitos in – which is 1/2 point for 4 tbsp!!!)

Note: The hungry girl recipe used 98% fat-free chunk white chicken canned in water.  I am not a big canned chicken fan (even though it does work in a pinch sometimes).  I used chicken breasts that I cooked in the microwave. My recipe is below.  You can always use the canned chicken…but for the number of servings that I have altered the recipe for you will need 1 1/2 cans of the chicken.

Chicken Taquitos

Ingredients:

• 12  yellow corn tortillas
• 2 boneless, skinless chicken breasts, cooked and chopped up
• 3/4 cup salsa
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 tsp. dry taco seasoning mix
• Optional: red enchilada sauce, additional salsa, fat-free sour cream, for dipping

Directions:

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
3. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
4. Prepare a baking sheet by spraying with nonstick spray, and set it aside.
5. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
6. Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
7. Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream! Makes 4 servings of 3 tequitos (6 ww points per serving)

Mexican Rice

Ingredients:

• 1 cup long grain white rice
• 2 cups water
• 1/2 cup salsa

Directions:

1. Place all ingredients in a saucepan.  Bring to a boil over med high heat. 
2. Once the water is boiling put lid on saucepan and decrease heat.  Simmer for 15 minutes. 
3. Remove from heat and let stand for 5 minutes.  Add salt to taste.  Serves 4.  3 ww points per serving.